Mulling Spice Blend

For centuries, mulling spices have been used to flavor hot-spiced cider and mulled wine. Our custom-blended mulling spices feature cassia cinnamon bark, allspice, cloves and nutmeg for a rich, spicy, flavor that creates the most authentic of mulled beverages. This premium blend can be used to flavor red wine, apple cider, eggnog, hot buttered rum, teas or cranberry juice to create a warm, winter beverage that is festive and comforting.

Easy Uses:

  • Any holiday beverage or cocktail
  • Great for throwing into braised meat
  • Pairs great with a deep cabernet!


Mulled Crème Brûlée

2 cups heavy cream 
1 TBSP F+F Mulling Spice Blend
½ TSP salt 
6 egg yolks 
½ cup granulated sugar Extra sugar for topping

1. 	Preheat oven to 300°F. Meanwhile, bring about 2 cups of water to a boil. Place 4 ramekins into	a baking dish.
2.	Grind the F+F Mulling Spice Blend with a spice grinder, until it is as fine as flour. In a sauce pan, 		combine heavy cream and ground mulling spices, and heat to a simmer.  Remove from heat to cool slightly.
3. 	Separate egg yolks into a large bowl, and whisk together with salt and ½ cup sugar, until light. Stream the warm cream mixture into the yolk mixture, slowly, so the eggs do not scramble.
4. 	Divide custard mixture into the four 6-oz ramekins, and add enough boiling water to the baking dish to halfway submerge the ramekins.
5.	Bake for 30-35 minutes, or until centers are barely set. Cool cooked custards on a cooling rack. Then, cover and refrigerate for several hours, or up to a couple of days. 
6. 	Just before serving, sprinkle additional white sugar on top of each chilled dessert, and with a sweeping circular motion, use a torch to melt and caramelize the sugar. 


Mulling Spice Cocktail Syrup

YIELDS: Approx. 8 oz. 

1 cup dark brown sugar 
1 cup apple cider 
Peel of one orange 
1 TSP vanilla 
6 TBSP F+F Mulling Spice Blend 

1.	Add sugar and apple cider to a sauce pot and bring to a boil, whisking asneeded, until the sugar dissolves.
2.	Stir in the orange peel, vanilla, and F+F Mulling Spice Blend. Remove from heat, and let the mixture steep overnight, or for at least 4 hours. Strain before serving.
3.	Add into any cocktail for a nice holiday flavor!
4. 	Store spiced syrup in a closed container in the refrigerator for up to 2 weeks.


Mulling Spice Simmer Pot  with  Evergreens

A couple twigs of evergreen, pine 
	or any fragrant greens
1 orange sliced in half 
6 TBSP F+F Mulling Spice Blend

1.	Add all ingredients to a large pot of water. Bring to a boil and let simmer. 
2.	Once it is completely heated, turn off and enjoy the simmer pot fragrance. 
3.	Reheat as desired to awaken the fragrance, for up to 8 hours.


Citrus Mulled Sangria

1 Bottle of dry Red wine 
1 large Pear
1 large Oranges 
3-5 rosemary or thyme sprigs
4 oz Campari 
1 cup Orange juice 
5 TBL of F+F Mulling Spice Blend 
Cheesecloth as needed

1.	 Thinly slice pear and oranges and set aside, reserving some for garnish in each individual glass if desired. 
2.	Warm orange juice on stovetop, add sliced pear and oranges, rosemary, cinnamon stick, and cheesecloth bundle with mulled spices. Let sit and slowly simmer for 20 minutes so the flavors meld.
3.	Once cooled add compari/orange liquor and red wine, let liquid completely cool in the fridge before serving.
4.	Add reserved fruit and herbs for garnish and serving. 


Mulled Brioche French Toast

1 loaf of Brioche Bread or a thick white bread 
3 cups of Whole milk 
3 TBL of F+F Vermont Maple Syrup 
3 large Eggs
Juice and zest of one medium size orange 
2 TS Cinnamon 
1 TS F+F Whole Nutmeg Spice
3 TBL of F+F Mulling Spice Blend 
Cheesecloth as needed

1.	Cut a 4-5 inch square of cheese cloth double lined. Place mulling spices on top of cheesecloth and fold and knot the mulling spices into the cheesecloth so it is fully encompassed inside. 
2.	Bring milk to a low simmer, once you see some bubbles add the mulling cheese cloth spices and let cool for 20 minutes.
3.	Once cooled, remove mulling spices with a mesh sieve or spoon.
4.	Make sure your milk is cool to touch and then mix in the eggs. 
5.	Grate nutmeg into milk and egg mixture, add cinnamon, and zest and juice of one orange zest. Stir until combined. 
6.	Place sliced brioche bread into pan and pour the milk egg mixture over it allowing it to fully soaked and evaporate – 4 hours or overnight for best flavor. 
7.	Bake at 325°F for 25 minutes, finish on low broiler for 2 minutes to get a desired. 
8.	Top with powdered sugar, maple syrup and butter.  


Mulled Honey

½ cup honey 
1-3 TBL of F+F Mulling Spice Blend

1.	Bring honey to a low simmer, until you see bubbles form around the edges.  
2.	Wrap 1-3 TBL of the mulling spice in cheesecloth, knotting the top so everything is fully enclosed. (The more mulling spices you use, the stronger the flavor.)
3.	Remove honey from heat, add in the cheese cloth sachet and let it sit for 30-40 minutes. 
4.	Pour ontop of your favorite cheese, in some tea, over pizza, or scones and enjoy!


Mulled Hot Chocolate

4 cups of whole Milk 
¼ cup Unsweetened Coco powder 
(60% cocoa) 
¼ cup White sugar (could sub maple 
syrup, agave, syrup) 
3 TBL of F+F Mulling Spice Blend
Cheesecloth as needed

1.	Bring 4 cups of milk to a low simmer on the stove top.
2.	Add in the white sugar and whisk until dissolved.
3.	Create a cheesecloth sachet by cutting a 5-6 inch square. Lay down on the counter and fill with the mulling spices. Knot and fold up all sides so that the spices are fully encompassed.   
4.	Add mulling spices in a cheesecloth sachet to milk and let it sit for 20 minutes. 
5.	Remove cheesecloth spices and rewarm milk slowly whisking in coco powder.
6.	Once full incorporated you are ready to enjoy.


Mulled Short Ribs

4-5 3oz each Short ribs 
6-8 cups Chicken or beef stock 
¼ cup Brown sugar
1 cup Red wine 
4 TBL Tomato paste
5 Carrots 
4 pieces Celery 
3 TBL F+F Vermont Maple Syrup 
1 large yellow Onion 
5 cloves of Garlic
3 Thyme
3 stems of Rosemary (3 tbl) 
4-5 TBL Parsley 
5 TBL F+F Mulling Spice Blend
**cheese cloth 

1.	Combine maple syrup, tomato paste, olive oil, and chopped herbs in a bowl, whisk until it comes together and forms a paste. 
2.	Season the short ribs with salt and pepper, and then rub the maple syrup/paste mixture onto the short ribs. 
3.	Create a cheesecloth sachet by placing 5TBL of the mulling spices into a 5-6 inch square of cheesecloth, tying the edges up to keep the spices enclosed.
4.	Peel carrots and chop up into larger pieces (3-4 large pieces pending size and width of carrots), julienne the onion into larger chunks as well, and chop up the celery. 
5.	Sear seasoned meat in a Dutch oven, flip on both sides.
6.	Once done remove from pan and set aside, your meat should not be fully cooked, just seared with nice color on either side. 
7.	Add veggies to the same pot, deglazing the brown bits left by the meat. Add additional oil, butter or a couple tablespoons of broth to remove these if stuck. 
8.	Once lightly sautéed, add in garlic and additional herbs. 
9.	Add back the seared and rested short ribs as well as any drippings that may of occurred while resting. 
10.	Cover the short ribs with broth until all meat is just covered. 
11.	Add all in all remaining chopped hers. 
12.	Add in mulling spices in the cheesecloth sachet, put lid on top and place in oven at 300°F for 4-6 hours. Cooking length will depend on size and fat ratio in short ribs. Check for desired constancy with a fork, once it falls apart to touch it is finished! Add additional broth or liquid if too much of the broth has evaporated and the ribs become too visible. 


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